Turkey Spring Rolls

makes 8 rolls

Look for bahn trang, the thin, round Vietnamese rice paper wrappers in the ethnic foods section of the supermarket. If you can’t find them, make an Asian-style noodle salad by tossing the ingredients with half a pound of cooked whole wheat, soba or rice noodles.

1. Arrange the turkey, cabbage, carrots, cilantro and chopped peanuts on a large plate.

2. In a small mixing bowl, whisk the peanut butter, 1/2 cup warm water, sriracha, soy sauce and rice wine vinegar until smooth, and set aside.

3. Fill a large, shallow bowl with very warm water. Dip a clean, smooth tea towel in the water, wring dry, and place flat on a clean work surface.

4. Working with one rice wrapper at a time, dip half of it into the water, and turn it like you’re driving a car in circles, around and around in the same direction. When you feel the wrapper begin to soften between your fingers (but before it begins to fold over on itself all willy-nilly), transfer the wrapper to the towel.

5. Place a sprig of cilantro horizontally on the wrapper about a third of the wrapper away from the edge nearest you.

6. Top the cilantro with little handfuls of cabbage, carrots and turkey, in layers, and sprinkle with a few chopped peanuts.

7. Starting with the side closest to you, wrap the spring roll up like a burrito, tucking the sides in halfway through rolling.

8. Transfer the roll to a serving plate, and repeat with the remaining ingredients.

9. Serve rolls whole or cut in half, with the peanut sauce, for dipping.